SWEET POTATO AND ZUCCHINI TACOS

1 large sweet potato, diced
salt, pepper, and curry powder, to taste
1 cup black beans, drained and rinsed
1 zucchini, chopped
1/2 a yellow onion, chopped
4 flour Tortillas
1/3 cup diced poblano pepper
sharp cheddar or mozzarella
Shredded lettuce, avocado, lime, and cilnatro, optional, for garnish

Preheat oven to 425 degrees F.

Line a baking sheet with foil or parchment paper. Toss the sweet potatoes on the lined baking sheet with olive oil until lightly coated. Season to taste with salt, pepper, and curry powder. roast sweet potatoes for 30 minutes, stirring occasionally.

Meanwhile, saute the diced onion for 3 minutes. Add the poblano and zucchini and saute for a few more minutes until zucchini is cooked but still has a crunch to it. stir in the black beans until heated through. Stir in the sweet potato. Season to taste.

Spoon into tortillas and top with cheese and your choice garnishes.

MY NEW FAVORITE LASAGNA

i don't know why I never thought to put eggplant in lasagna before...it's really good!

since the measurments of the ingredients are really just mostly up to the cook...I'll just give you a list of what I used and you can decide how much of each to add.

lasagna noodles
veggie beef
frozen spinach
pasta sauce
cooking spray
eggplant
mozzarella cheese
sharp cheddar cheese
plain breadcrumbs

cook the noodles according to package directions.

preheat oven to 400.

cook veggie beef and set aside.

cook eggplant and set aside.

cook spinach and set aside.

spray a casserole dish with cooking spray. layer ingredients and top with a layer of sauce, breadcrumbs, and cheese.

cook in the oven until the cheese is melted and begins to bubble. 15-20 minutes.

ASIAN LETTUCE WRAPS

romaine lettuce (you will need the large leaves)
2 tbsp. extra virgin olive oil
1 pkg. veggie beef
1 carrot, finely diced
1 c. peas, (if frozen, thaw them out)
3 scallions, chopped
3 cloves garlic, minced
2 tbsp. stir fry sauce
1/2 tsp. sesame oil

saute the carrots in the olive oil over med-high heat for 4-5 minutes, until they are almost soft. add the garlic and cook for about 30 seconds. add the veggie beef and cook until done, about 5 minutes. reduce heat to medium and add peas, scallions, stir fry sauce, and sesame oil. cook an additional 1-2 minutes, stirring often.

fill the lettuce leaves with the beef mixture.

CAYENNE BROWNIES

yep, you read that correctly, these are cayenne pepper brownies. now before you say anything...they taste just like regular brownies with a tiny kick at the end. even i like them and as you know, i hate spicy food. when we went to visit my family a few months ago my cousin made these and trey fell in love with them (and that's saying a lot because he doesn't like most sweets).

the second most important thing....i didn't burn these!!! i love to cook but i hate to bake....and I usually screw it up due to impatience and refusal to follow a recipe...haha. anyway, these turned out perfect! if i can bake these, then anyone can!

2 sticks unsalted butter, room temperature
2 c. sugar
4 large eggs
2 tsp. vanilla extract
2/3 c. cocoa powder
1 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. baking powder

preheat oven to 350.

line a 9x13 baking dish with parchment paper, leaving an overhang on two sides. press the paper into the corners of the pan and lightly grease the paper with some of the butter.

melt the 2 sticks of butter in a nonstick saucepan over med-low heat; do not let it boil. remove from the heat and let cool slightly. add the sugar, eggs, and vanilla to the saucepan and stir with a wooden spoon until combined.

add the cocoa, flour, cinnamon, cayenne pepper, salt, and baking powder and mix until smooth. spread the batter in the prepared pan and bake until a toothpick comes out clean, 20-25 minutes. cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

PERSIAN-ASIAN EGGROLLS

so these eggrolls are a hybrid of an eggroll and one of my favorite persian rice dishes (kalam polo). the second picture is the filling....this makes about 20 egg rolls.

3 tbsp. extra virgin olive oil
olive oil cooking spray
egg roll wrappers
3-4 c. chopped cabbage
1/2 c. parsley, chopped
1 pkg veggie beef (i like morningstar farms)
2 tbsp. tomato paste
1 tbsp. lemon juice
pinch of saffron
salt and pepper, to taste

preheat oven to 400.

to make filling: saute cabbage, salt, and pepper in the olive oil over medium-high heat until it is almost cooked through, about 4-5 minutes, stirring occasionally. add the beef and cook an additional 2-3 minutes until it is almost cooked through. Reduce heat to medium and add parsley, tomato paste, lemon juice, and saffron. mix together well and cook an additional 2 minutes, stirring often.

spray a baking dish with cooking spray. place about 1-2 tbsp. of filling in each egg roll and place seam side down.

Once all of the egg rolls are on the baking dish, spray the tops with some more cooking spray.

bake until golden-brown, about 10-12 minutes.

PASTA, NAVY BEAN, AND SPINACH SOUP

2 tbsp. extra virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 medium potato, peeled and cubed
2 medium tomatoes, chopped
2 c. spinach
1-15 oz. can navy beans, rinsed and drained
32 oz. vegetable broth
2 c. water
1 tsp. salt and pepper
sprig of rosemary
1 c. small shell pasta, cooked
2 tbsp. basil, chopped

heat oil in a large pan over med-high heat. add onion and saute 3-4 minutes. add garlic and cook for 30 more seconds. add the potatoes, tomatoes, and spinach and saute 2 minutes. add beans, broth, water, salt, pepper, and sprig of rosemary and stir to combine. cook about 20-30 minutes or until potatoes are soft. add cooked pasta and basil and cook 5 more minutes.

HOMEMADE LARABARS

these. are. the. best!

homemade larabars....if you haven't had a larabar...it's a really good energy bar. This has barely any ingredients and makes tons of it!

4 cups whole, pitted dates (moist ones work best)
2 cups raw or toasted whole shelled almonds
1 dark chocolate bar, chopped
2 tablespoons peanut butter, divided

Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside.

Fit a food processor with a metal blade. Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.) Add the chocolate chips and pulse again until the chocolate chips are also finely chopped.

Pour the chocolately nuts into a large mixing bowl and set aside.

Add half of the dates to the food processor and process until a paste forms and clumps together in the workbowl. Open the food processor and add in 1 tablespoon of the nut butter and half of the chocolatey ground nuts. Replace the lid and process until evenly combined. Scrape into the prepared pan.

Repeat with the remaining dates, chocolatey nuts and nut butter.

When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible. Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth.

Refrigerate for at least 2 hours before moving onto the slicing.

To slice:

Use the excess parchment paper like a sling to transfer the now-firm bars from the pan to a large cutting board.

Cut into desired size (I prefer 30 squares) and store in the refrigerator in a tightly covered container. An unrefrigerated bar will be good for 48 hours, covered, at room temperature.

GUACARONI

as you might have guessed from the name...it's macaroni with an avocado sauce. so easy and quick to make.

1 medium avocado, pitted and coarsely chopped
zest of one lemon plus 1/1 of the lemon, juiced
1-3 cloves garlic, depending on how garlicky you want it
salt and pepper, to taste
1/4 c. fresh basil
2 tbsp. extra virgin olive oil
6 oz. elbow macaroni (2 servings)

cook macaroni according to package directions. drain.

while pasta is cooking, combine all the other ingredients except the lemon zest in a food processor.

Toss pasta with avocado sauce and top with lemon zest and some black pepper.

FALAFEL WITH TAHINI SAUCE AND SPINACH

for the falafel:
15-19 oz can chickpeas, drained
1/2 medium white onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoon parsley, chopped
2-3 tablespoons all purpose flour
2 teaspoon cumin
3/4 teaspoon baking powder
salt & pepper
2-3 tablespoons extra virgin olive oil


Start by preheating the oven to 350 and drizzling the oil evenly in a shallow baking pan (we used a small glass baking pan/casserole dish).

Next, process the chickpeas in the food processor. Next, add the onions and garlic and blend some more.

Mix in the rest of the ingredients and you should get a thick paste-like consistency. Spoon out the mixture and roll (using your hands) into walnut size balls and place in preheated baking dish. Flatten the falafel a little. Bake for 15-20 minutes, flip the falafel halfway through baking.

for the tahini sauce:
1/2 cup tahini
4 gloves garlic, minced
3/4 teaspoon salt
2 1/2 tablespoon olive oil
1/4 cup lemon juice
2 teaspoon parsley, finely chopped
2 teaspoon cilantro, finely chopped
1/4 teaspoon ground cumin
1/2 tablespoon warm water

In the food processor, combine garlic and tahini. Then add salt, parsley, cilantro, and cumin to the mixture.

Next, add olive oil, lemon juice, and water. If the mixture is too thick slowly add more warm water until you get the thickness that you like.

To assemble:
Put the falafel into pita bread or naan (see a few posts back for a recipe). Add spinach and tahini sauce.

QUINOA SALAD WITH BLACK BEANS, AVOCADO, AND CUMIN-LIME DRESSING

1 c. dry quinoa, rinsed
1 tbsp. extra virgin olive oil
1 3/4 c. water
1 can black beans, drained and rinsed
1 avocado, chopped
2 roma tomatoes, chopped
1/2 red onion, diced
1 small clove garlic, minced
1 green bell pepper, chopped
small handful of cilantro, chopped
juice of 1 lime
1/2 tsp. cumin
1/2 tbsp. olive oil
salt and pepper, to taste

Warm the olive oil in a saucepan over medium heat. Once it’s hot add the quinoa and toast for about 2-3 minutes until it starts smelling nutty. Add water, stir once, cover, and simmer with a lid on for 20 minutes.

While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice,garlic, oil, cumin, salt, and pepper. Whisk it together really well.

When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.

Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

SWEET CORN TAMALE CAKES

this is one of my new favorite things!!! also...the salsa topping is currently my new favorite salsa and you should all make it immediately ;)

this recipe is made in layers. you pour some green salsa on the plate, top it with the tamale cake, top that with the southwestern sauce, then the salsa, and then avocado. it's all really easy to make and trust me it's realllly good. I used the leftover southwestern sauce the next day in a sandwich :)

also...one last side note...since i don't like spicy food, my salsa doesn't have anything spicy in it. if you like spicy....add a few jalapenos or habaneros to your salsa.

-1 jar green salsa (salsa verde)
-1 avocado, diced (wait until you are done to do this)

for the tomato salsa:
1 medium tomato, diced
1 tbsp. onion, minced
1 tbsp. fresh cilantro, chopped
juice from 1/2 a lime
salt and pepper, to taste

for the southwestern sauce:
1/2 c. mayonnaise
1 tsp. white vinegar
1 tsp. water
3/4 tsp. granulated sugar
1/2 tsp. chili powder
1/4 tsp. paprika
1/8 tsp. cayenne pepper,onion powder, and garlic powder
salt and pepper, to taste

for the tamale cakes:
1 1/2 c. frozen sweet corn, thawed
1/2 c. butter, softened
3 tbsp. sugar
1 pinch salt
1/2 c. corn flour (masa harina flour)
2 tbsp. all purpose flour

Preheat oven to 400°F.

Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand. Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

While tamale cakes are cooking, make the tomato salsa and the southwestern sauce.

Assemble the tamale cakes like I explained above :)

NAAN

2 tsp. dry active yeast
1 tsp. sugar
1/2 c. water
2 1/2 -3 c. flour
1/2 tsp. salt
1/4 c. vegetable oil
1/3 c. plain greek yogurt
1 egg

In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.

In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1 1/2 cups later).

At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.

Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

Heat a large, heavy bottomed skillet over medium to med-high heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well.

Serve plain or brushed with melted butter and sprinkled with herbs.

KIWI CAPIROSKA

2 kiwis, peeled and diced
12 mint leaves, divided
2 tablespoons sugar, divided
3 limes, juiced
2 cups high quality vodka
2 cups tonic water
ice cubes

Line six glasses up and fill each with 1/3 cup of diced kiwis, 2 mint leaves, 1 teaspoon sugar, and ½ lime juiced.

Muddle together the contents of each glass until fully combined.

Fill each glass with ice and top off with 1/3 cup vodka and 1/3 cup tonic water.

Stir together well and serve.

SPAGHETTI AND MEATBALL CUPCAKES

cupcakes, plus whatever ingredients they call for
yellow frosting (or white frosting and yellow food coloring)
ferrero rocher candies
strawberry jelly

bake cupcakes as directed and let cool.

spread icing over cupcakes to cover. For the "spaghetti" place frosting in a ziploc bag. Cut the tip off of one lower side of the ziploc bag and squeeze the frosting through that. It will come out as long spaghetti like strands. cover the frosted cupcakes with this "spaghetti."

for the meatballs, pour some of the jelly into a bowl. mix it around a little bit so it becomes pretty smooth. coat each ferrero rocher candy with jelly by dropping them into the bowl of jelly one at a time and rolling them around with the spoon. Add the "meatball" and some "sauce" on top of your cupcake.